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Vegetable Curry with Fish

We know this recipe is awesome because it came directly from our Impact and Partnerships Manager! She enjoyed it so much with her family, that she wanted to share it with you. For a vegan option, omit the seared fish on top.

MAKES 2-3 Servings | PREP TIME 10 Min. | TOTAL TIME 35 Min.

INGREDIENTS:

1 onion

4 cloves of garlic

1 piece (approximately 1" cube) of ginger

1 Tbsp curry powder, or 1 tsp of red curry paste

2 350ml cans of unsweetened coconut milk

1-2 cups of fresh broccoli

1-2 cups of fresh cauliflower

1 medium zucchini

2 cups of bok choy

1-2 handfuls of kale

pinch of salt

1 tsp fish sauce

1/2 lime

1/4 cup cilantro

2-4 pieces of flaky white fish (optional)

1 Tbsp grapeseed oil

1 Tbsp melted butter

1/2 lemon

INSTRUCTIONS:

Sweat all onion, garlic, ginger and curry powder together for about 5 minutes.

Add both cans of coconut milk

Bring to a simmer, add Lucky Iron Fish, and cook for 10 minutes

Remove Lucky Iron Fish, and add broccoli and cauliflower, and cook until tender

Add zucchini, bok choy and kale

Season with salt, fish sauce, lime and cilantro

For the fish, turn on oven to 400 degrees

On stove top, bring a pan up to heat, almost smoking

Add grapeseed oil

Season fish with salt, and place in pan with flesh side down

Leave on the burner until you start to see colour around the edges

Transfer to an oven safe dish or pan, and put in hot oven for 5-7 minutes

Then flip fish, squeeze lemon on fish and baste with butter.

Allow the fish to sit in the hot pan for 1-2 minutes to finish cooking